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Lesson 1: Watermelon History, Cultivation & Market Insights

1. The origin of watermelon can be traced back to southern Africa.


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2. The first evidence of people eating watermelon was recorded in:



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3. Watermelon cousins, in the cucurbitaceae family, include:



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4. Sun + bees + well-drained sandy soil + water are what’s needed to grow watermelon.


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5. Watermelons are harvested by hand at full maturity.


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6. Consumer research shows that taste is the top reason consumers buy watermelon.


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7. When dining out, more consumers are increasingly ordering items in which of these categories with watermelon:




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Lesson 2: Watermelon Types, Product Formats & Availability

1. Which is not a type of watermelon?




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2. Approximately 85% percent of watermelon cultivars grown today are seedless.


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3. Which is not one of the top watermelon producing states in the U.S.?



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4. Mexico and Guatemala are two countries that contribute to the year-round supply of watermelon.


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5. How many chromosomes does a seedless watermelon have?



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Lesson 3: Watermelon Receiving, Handling & Storage

1. What are the key characteristics used to tell when a watermelon is ripe, before cutting?




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2. Storing watermelon with ethylene producing products causes decay of watermelon flesh.


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3. While 55°F is the ideal storage temperature for watermelon, if the fruit arrives refrigerated the cold chain should not be broken.


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4. Cut watermelon can be stored:


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5. For safety and to maximize the yield, the first step is cutting the ends off to create a stable base and provide access to the peel and rind.


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6. With a little practice, cutting a whole watermelon into cubes takes _______ minutes.


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7. The average yield of watermelon flesh is _______.


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Lesson 4: Watermelon on the Menu

1. Which of the following are menu trends that support the use of watermelon on menus?




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2. Select one cooking technique for watermelon that you have tried or would like to try.





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3. Watermelon pairs beautifully with ingredients in sweet and savory menu items.


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4. Which is a way to incorporate watermelon rind on a menu?



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5. Watermelon can only be used in one cooking technique.


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Lesson 5: Watermelon Carving

1. Watermelon cuts for carving will be easier to make when the fruit is at room temperature.


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2. Which of the following will make a watermelon more stable for carving?


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3. What are ways to transfer a design to the surface of the watermelon?



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4. Watermelon carvings draw attention, add value and suggest something special in foodservice settings.


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Lesson 6: Watermelon Nutrition

1. A two cup serving of watermelon has



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2. Watermelon is an excellent source of:




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3. Watermelon is a good source of Vitamin B6.


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4. Watermelon is 92% water; a flavorful, nutritious choice for hydration.


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5. Watermelon may be a part of a healthy diet.


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Watermelon Curriculum Evaluation

1. Were you familiar with watermelon before you took this course?



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2. Did the course meet your expectations?



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3. Please rate the course in these areas: (Excellent, Good, Fair, Poor)
Lesson 1: Watermelon History, Cultivation & Market Insights   
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Lesson 2: Watermelon Types, Product Formats & Availability   
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Lesson 3: Watermelon Receiving, Handling & Storage   
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Lesson 4: Watermelon on the Menu   
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Lesson 5: Watermelon Carving   
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Lesson 6: Watermelon Nutrition   
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4. What were the strengths of the course?

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5. How could the course be improved?

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6. What other information about watermelon are you interested in learning?

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Upon receipt of your quiz and evaluation form, the National Watermelon Promotion Board will send a certificate of completion. Please allow 7-10 business days to receive the certificate.
Note: Multiple submissions of this form are not allowed.

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Watermelon Board

Representing 1,500 watermelon growers, shippers and importers nationwide, our goal is to promote the nutritional, culinary and convenience benefits of watermelon.
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